Three cheese and onion jacket potato topper

Italian tuna and red pepper
Combine 200g can tuna chunks in spring water, drained, 200g passata, 140g roasted red peppers from a jar, drained and chopped, small handful pitted black olives, chopped, and a few torn basil leaves. Season, then pile into 2 hot jacket potatoes.

Quick sausage & bean chilli
Squeeze the meat from 6 pork sausages into a large pan with a drizzle of oil. Cook for 5 mins until browned, push to one side, then add 1 chopped red onion and 1 sliced red pepper. Cook for a further 10 mins. Add 400g can kidney beans in chilli sauce, 400g can pinto beans, drained, 390g carton chopped tomatoes with chilli and 200ml water. Season and cook for 15 mins until the sauce has thickened a little. Spoon into 4 hot jacket potatoes, top with a little grated cheese, if you like.

Tandoori prawns
Heat the grill to high. Mix 200g raw, peeled king prawns with 2 tbsp tandoori paste and 1 tbsp yogurt. Lay on a baking tray lined with foil and grill for 1 min each side until nicely charred. Fry 1 tbsp tandoori paste until fragrant, spoon out of the pan to cool, then swirl with 4 tbsp natural yogurt. Divide prawns between 2 hot jacket potatoes, dollop on the yogurt with ½ finely sliced red onion and a few coriander leaves.

Ham & honey-mustard slaw
Grate 2 large carrots, ½ onion and 1 red apple into a bowl, add 250g shredded white cabbage. Whisk together 4 tbsp mayo, 2 tbsp grainy mustard, 1 tbsp Dijon mustard, 2 tbsp honey and 1 tbsp white wine vinegar with some seasoning. Pour over the slaw and toss well to coat. Divide 6 slices ham between 6 hot jacket potatoes and top each with some slaw.